Cheese

 
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    MSN: Cheese

  • Man gets 14 years for selling LSD at Asheville String Cheese Incident ... - Asheville Citizen-Times

    21 Nov 2009 | 8:23 am
    ASHEVILLE — A Chicago man will spend more than 14 years in prison for selling LSD and other drugs to patrons of a String Cheese Incident concert. A Buncombe County jury found Benjamin Thomas Schaeffer guilty in a trial this week of trafficking the ...

  • Take grilled cheese from drab to delish - Vancouver Sun

    21 Nov 2009 | 7:12 am
    I grew up on grilled-cheese sandwiches, and as an adult still enjoy making and eating them, but they don't often look like they did when I was kid. In those days making them was simple -- you placed a slice of processed cheese between two buttered ...

  • Grilled cheese sandwich with pesto - Vancouver Sun

    21 Nov 2009 | 6:57 am
    I use my basil primarily to make pesto. When I make linguine with pesto sauce, I always have a few tablespoons of this emerald puree left over. The recipe for Grilled Two Cheese Sandwiches in our new ATCO Blue Flame Kitchen cookbook, Call of The ...

  • Harleys, cheese may get honor - Post-Crescent

    21 Nov 2009 | 6:22 am
    MADISON — Choppers and cheese may soon become official Wisconsin symbols. Bills to honor Harley-Davidson motorcycles and Lactococcus lactis — a bacterium used in the making of cheese — with the state symbol designation were introduced in the ...

  • Why some cheese melts, and others crumble - canada.com

    21 Nov 2009 | 6:22 am
    Why is Parmesan hard and Cheddar crumbly? An Australian researcher is on a quest to find out why different types of cheese feel different, even though they're made from similar raw materials. Dr. Sally Gras, from the University of Melbourne's ...
 
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    Pacific Northwest Cheese Project

  • Dogs of Cheesemakers #2

    T. Parr
    26 Nov 2009 | 5:14 am
    This is Bobo, a Standard Poodle who rules the roost at Rivers Edge Chévre in Logsden, Oregon. Our previous poster-dog was Libby from Quillisascut Farmstead Cheese in Rice, Washington.

  • November Cheese News Roundup

    T. Parr
    18 Nov 2009 | 9:14 am
    Amanda over at FU Cheese recently posted a nice article about her visit to Amaltheia Dairy, makers of fine goat cheese located near Bozeman, Montana. See the full piece here. Ever made ice cream out of cheese? Kirstin has - see her recipe for Gouda Ice Cream here. I've not tried this myself but it sounds intriguing...Apparently the Seattle Times saw fit to publish an article about me and this site last Sunday - link here. If you had once worked for a former Enron subsidiary, you too might have called your job "painful and annoying."As I've mentioned previously, there's a…

  • On Restaurant Cheese Plates

    T. Parr
    16 Nov 2009 | 8:06 am
    Ordering the cheese plate at a restaurant can be something of a dicey proposition. Last night at a restaurant in the Portland area, we were told the three cheeses on their artisan cheese plate were Rogue River Blue (it wasn't), a smoked Gouda (it wasn't) and a cheddar from Switzerland (I'm not even sure there is such a thing). A mess, right? Though the blue cheese had no leaf wrapping, we were assured that, indeed, this was the one that had just won that big award (I suspect it might have been Rogue Caveman Blue instead). The 'smoked gouda' turned out to be, of all things,…

  • Register Now for Diane Morgan's 2010 Food Writing Course

    T. Parr
    14 Nov 2009 | 6:44 am
    Portland Cookbook author Diane Morgan invites aspiring food writers to join her annual Food Writing course. Designed for cooks, food aficionados, students, journalists and authors, this class offers an opportunity to learn the trade from established culinary and publishing world veterans and includes detailed examinations of how to write a recipe, structure a query letter, find an agent and other industry tips. Diane is herself the author of over a dozen cookbooks, including the most recent New Thanksgiving Table . The six week course begins on January 7, 2010 and will be held on Thursday…

  • Albina City Nuts

    T. Parr
    11 Nov 2009 | 5:39 am
    Scott and Heidi Bell of Albina City Nuts We're spoiled in the Pacific Northwest; we're so used to the wide availability of local produce, local mushrooms, local cheese and local beer that it's easy to forget there are still many things we like that come from far, far away. Albina City Nuts was born out of just such a realization. Scott Bell is a former waiter and bartender at the Crystal Ballroom who's now a cheesemonger at the New Seasons Arbor Lodge store in Portland. He traces the genesis of his company to observations gleaned while working the cheese counter: "I'd…
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    About.com Cheese

  • Cheese of the Week: Inverness

    19 Nov 2009 | 10:44 pm
    On a recent visit to San Francisco I stumbled upon this little cheese with big flavor. Inverness is made by Cowgirl Creamery and has the same luscious texture and attractive look that the rest of their cheeses do. The cheese fooled me at first - I could have sworn there was some goat's milk in it - but Inverness is pure Jersey milk. The cheese is aged just three weeks and has a creamy texture and earthy, tangy flavor. This is a new cheese for Cowgirl Creamery and as far as I know, it's only available around San Francisco, so if you live in the Bay Area, take advantage of the opportunity to…

  • Holiday Stuffing

    17 Nov 2009 | 4:07 pm
    Stuffing just might be my favorite part of the Thanksgiving meal. Comte Stuffing is the perfect type of stuffing to serve as a side dish at the holiday meal, especially if there will be vegetarians at the table. The stuffing contains Comte cheese, but only a little bit, so it's not too rich for the meal. Cheese melted over bread that's been flavored with herbs and mushrooms...what could be better? Holiday Stuffing originally appeared on About.com Cheese on Wednesday, November 18th, 2009 at 00:07:21.Permalink | Comment | Email this

  • Roasted Grapes and Blue Cheese

    16 Nov 2009 | 2:04 pm
    Roasted grapes? I know, I was skeptical too, but roasting grapes in the oven for an hour or so intensifies the sweet flavor and transforms them into an entirely different fruit. Adding a sprinkle of salt and herbs to the grapes gives them a little bit of a savory note and creates a unique appetizer when the grapes are paired with blue cheese. Roasted Grapes and Blue Cheese would be a great appetizer to try out for Thanksgiving. Roasted Grapes and Blue Cheese originally appeared on About.com Cheese on Monday, November 16th, 2009 at 22:04:24.Permalink | Comment | Email this

  • Cheese of the Week: Siltcoos

    12 Nov 2009 | 10:11 pm
    Siltcoos cheese is presumably named after Siltcoos Lake, the largest lake along the Oregon Coast. Not too far away is Rivers Edge Chevre, where a smallish herd of Alpine goats provides milk for delicious cheese like Siltcoos. As you can see, this round goat cheese is adorned with a swirling fern frond, which gives it a beautiful Pacific Northwest flair. Inside, the cheese is rich and creamy with a buttery flavor that varies from mild to slightly sharp. Siltcoos and many other types of cheese made by Rivers Edge Chevre can be bought online or from various cheese shops in the Pacific Northwest.

  • A Peek Into The Life Of Parmigiano-Reggiano

    10 Nov 2009 | 10:13 pm
    This little video capturing a few moments in the life of a wheel of Parmigiano-Reggiano is both fascinating and moving. Yes, I know it's a video about cheese and most people are not moved by such a thing, but the love and care that still goes into a handmade product like Parmigiano-Reggiano is a beautiful thing to see. Plus, the Wally-E like machine flipping the wheels is pretty darn cool. The video was posted by Essex Street Cheese, a small New York-based company that imports some of the best cheese you've ever tasted. The video is shot at a facility in Italy owned by the Cravero family who…
 
 
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    Cheese People - Articles

  • The Dairy Diaries are launched

    15 Nov 2009 | 8:00 pm
    The Dairy Diaries are launched. Monthly news in poetic form about the lives of the Cheese People in Wensleydale Vale. Since October 2007 Charlie Cheshire has been writing every day (Mon to Fri) about the Cheese People. This adventure story that will appeal to Children and Adults is now available to purchase as a downloadable ebook.

  • Cheese People News for the first 2 days of OCT 2009

    11 Oct 2009 | 3:00 am
    Here is the Cheese People News for 1st and 2nd October 2009....

  • Cheese People News Monday 13th July 2009

    22 Jul 2009 | 9:30 pm
    A smaple of some of our Cheese People news.........

  • Cheese people news - 10th July 2009

    14 Jul 2009 | 7:00 pm
    A sample of the Cheese People news for Friday 10th July 2009. Read more here.......

  • Some June Cheese People News

    3 Jul 2009 | 8:30 pm
    Here is a sample of some of our June 2009 Cheese People News. Live from Wensleydale Vale.Monday 22nd June 2009. Station closure The station at Wensleydale Well, needs a new bell, so will be closed until Friday. Please take a bus instead, number two coloured red, there'll only be a small delay.....Click read more......For the rest of the week
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    Cheese Underground

  • The Snowman Pin

    cheese underground lady
    17 Nov 2009 | 6:15 am
    Warning: today's post is not about cheese. Please humor me while I share what happened to me this morning.Tell me this hasn't happened to you: one day, you're the cool, hip mom with highlights in her hair, listening to the same radio station as your teenager, saying OMG on your Facebook account, and ordering a tall, no fat, two pump caramel latte with whip at Starbucks.And then, the next morning, you wake up with gray hair, an extra chin and a stupid little perky snowman pinned to the lapel of your wool coat that you don't notice makes you look completely ancient until you're sitting in the…

  • New Book: WI Master Cheesemakers

    cheese underground lady
    15 Nov 2009 | 1:09 pm
    By now, you've probably heard about a new book that's out called The Master Cheesemakers of Wisconsin by James Norton and Becca Dilley. Although I pre-ordered a copy and it arrived a couple weeks ago, today was the first chance I've really had to sit down and take a look.All I can say is that anyone who is curious at all to learn more about the people who make your favorite cheeses should buy this book, read it cover to cover, and soak in its captivating photography. I sat down this afternoon with the intention to skim it for notes and get ideas on future blog entries, and 90 minutes later,…

  • Wisconsin Cheese: State Snack?

    cheese underground lady
    12 Nov 2009 | 4:15 am
    The Journal Times first reported on Oct. 8, that while Wisconsin does not currently have a state snack, it soon could thanks to a group of students from Wauwatosa who took their lessons from state government class seriously and brought their idea to their legislator.In a bipartisan effort, lawmakers, including Rep. Samantha Kerkman, R-Randall, have signed on to a bill introduced by Sen. Jim Sullivan, D-Wauwatosa, that would designate cheese as the state snack. Reporter Paul Sloth quips: "Should Sullivan's bill make it to Gov. Jim Doyle's desk, the designation would grant to cheese a place in…

  • First Annual Cheese Festival

    cheese underground lady
    8 Nov 2009 | 3:36 pm
    This past weekend was the First Annual Wisconsin Original Cheese Festival at the Monona Terrace in Madison. I have to say that while most of it was a blur because I was organizing instead of attending, there were a few truly memorable moments, including:1. Exhuberant cheesemakers = big hugs = accidental bloody noses. We were setting up for Friday night's Meet the Cheesemaker event, and as cheesemakers arrived to set up, many were giving me hugs. One cheesemaker, who will remain unidentified, ran toward me, gave me a big hug, and without meaning to, punched my daughter square in the nose (she…

  • Obama Cheesehead Hat

    cheese underground lady
    5 Nov 2009 | 4:01 am
    Coming soon to Ebay: a giant foam Wisconsin cheesehead hat signed by President Obama himself. Yes, you heard it here first. Or you probably read it yesterday in the news - I'm a little behind in my reading. Here's the scoop, courtesy of Channel 3 news in Madison (photo above is courtesy of Jessica Arp):Liberian immigrant Mansfield Neblett, 46, told the Secret Service if he couldn't wear his cheesehead hat to see President Barack Obama's speech, he wasn't going to come. He ended up made it to Obama's speech, hat and all.President Obama was in Madison yesterday, speaking at a middle school…
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    Pacific Northwest Cheese Project

  • Dogs of Cheesemakers #2

    T. Parr
    26 Nov 2009 | 5:14 am
    This is Bobo, a Standard Poodle who rules the roost at Rivers Edge Chévre in Logsden, Oregon. Our previous poster-dog was Libby from Quillisascut Farmstead Cheese in Rice, Washington.

  • November Cheese News Roundup

    T. Parr
    18 Nov 2009 | 9:14 am
    Amanda over at FU Cheese recently posted a nice article about her visit to Amaltheia Dairy, makers of fine goat cheese located near Bozeman, Montana. See the full piece here. Ever made ice cream out of cheese? Kirstin has - see her recipe for Gouda Ice Cream here. I've not tried this myself but it sounds intriguing...Apparently the Seattle Times saw fit to publish an article about me and this site last Sunday - link here. If you had once worked for a former Enron subsidiary, you too might have called your job "painful and annoying."As I've mentioned previously,…

  • On Restaurant Cheese Plates

    T. Parr
    16 Nov 2009 | 8:06 am
    Ordering the cheese plate at a restaurant can be something of a dicey proposition. Last night at a restaurant in the Portland area, we were told the three cheeses on their artisan cheese plate were Rogue River Blue (it wasn't), a smoked Gouda (it wasn't) and a cheddar from Switzerland (I'm not even sure there is such a thing). A mess, right? Though the blue cheese had no leaf wrapping, we were assured that, indeed, this was the one that had just won that big award (I suspect it might have been Rogue Caveman Blue instead). The 'smoked gouda' turned out to be, of all…

  • Register Now for Diane Morgan's 2010 Food Writing Course

    T. Parr
    14 Nov 2009 | 6:44 am
    Portland Cookbook author Diane Morgan invites aspiring food writers to join her annual Food Writing course. Designed for cooks, food aficionados, students, journalists and authors, this class offers an opportunity to learn the trade from established culinary and publishing world veterans and includes detailed examinations of how to write a recipe, structure a query letter, find an agent and other industry tips. Diane is herself the author of over a dozen cookbooks, including the most recent New Thanksgiving Table . The six week course begins on January 7, 2010 and will be held on Thursday…

  • Albina City Nuts

    T. Parr
    11 Nov 2009 | 5:39 am
    Scott and Heidi Bell of Albina City Nuts We're spoiled in the Pacific Northwest; we're so used to the wide availability of local produce, local mushrooms, local cheese and local beer that it's easy to forget there are still many things we like that come from far, far away. Albina City Nuts was born out of just such a realization. Scott Bell is a former waiter and bartender at the Crystal Ballroom who's now a cheesemonger at the New Seasons Arbor Lodge store in Portland. He traces the genesis of his company to observations gleaned while working the cheese counter:…
 
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    The Saxelby Almanac

  • New Amsterdam Market... Countdown to T-Day!

    Saxelby Cheesemongers
    16 Nov 2009 | 8:37 am
    Need a delicious selection of cheese for the holiday? Saxelby Cheesemongers has you covered! Pick up Saxelby's Turkey Day Triumvirate, a delectable selection of cheese for your Thanskgiving Feast for just $35 at the New Amsterdam Market.This Sunday, November 22nd!Saxelby Cheesemongers at the New Amsterdam MarketSouth Street, between Beekman and Peck Slip11:00 am to 4:00 pmCome one come all to what is sure to be one of the most festive and most mouthwatering markets of the year! Saxelby Cheesemongers will be making another appearance at the New Amsterdam Market with some tantalizing cheeses to…

  • The Appalachian Club

    Saxelby Cheesemongers
    9 Nov 2009 | 8:39 am
    This week, Saxelby Cheesemongers is giving a bovine salute to one of our newfound favorites, a little cheese from the Blue Ridge Mountains called Appalachian. For as long as Saxelby Cheesemongers has been around, we've loved on Grayson, that pungent, custardy, butter-yellow cheese from Meadow Creek Dairy in Virginia. But all the while, like the stereotypical shy (but kinda hot) girl at the high school dance, waiting there patiently in the wings was Appalachian. An unsuspecting cheese whose subtle graces and lovely sweet flavor finally caught our eye. In the interest of spreading that cheese…

  • Martha Loves Vermont Cheese!

    Saxelby Cheesemongers
    2 Nov 2009 | 4:39 am
    What do Saxelby Cheesemongers and Martha Stewart have in common? Well, we're no good at baking, so that's out... And when people come to my apartment they generally peer in skeptically and heave a heavy sigh of pity as they eye mini mountain ranges of clutter, but (and there has to be a but...) we do both love Vermont cheese! In fact, Martha and her band of fellow food lovers are so enamored that they dedicated a sprawling, gorgeous spread to the Green Mountain State in the November issue of 'Martha Stewart Living'.In the pages of Martha's magazine, farms we love like Jasper Hill, Consider…

  • If Video Killed the Radio Star...

    Saxelby Cheesemongers
    26 Oct 2009 | 9:13 am
    If video killed the radio star, then the old interweb revived it, zombie-like, and plunked radio down into another dimension.This week's episode of 'Cutting the Curd' on the Heritage Radio Network was all kinds of intertwined. I interviewed Chris Gray, of Consider Bardwell Farm, about the unlikely intersections of cheese and rock and roll. For Chris, it wasn't a far leap from a career in beautiful music to a gig with farmstead cheese. The permutations that technology and craft are undergoing are mind boggling, yet sort of straightforward in the end. Mr. Gray loved music for it's independent,…

  • In the Wise Words of 'They Might Be Giants'

    Saxelby Cheesemongers
    19 Oct 2009 | 9:00 am
    'Even old New York was once New Amsterdam... Why they changed it I can't say. Guess someone liked it better that way!!!'Saxelby Cheesemongers at the New Amsterdam Market!Sunday, October 25th11:00 am to 4:00 pmSouth Street between Beekman and Peck Slipclick here for a mapWe at Saxelby Cheesemongers, agree with the immortal words of 'They Might Be Giants'. New Amsterdam is just fine by us! (No offense to the Brits reading this) Our great city has grown a lot since this here map was drawn, but that original market spot, just south of Wall St. (see ye olde dividing line on the map) stands as a…
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    a Blog of Cheese

  • Get Neopolitan with Cheese B and Via Allegro

    O-reagano
    18 Nov 2009 | 11:03 am
    Saturday, December 5th, from 12-4pm:Via Allegro Ristorante Chef Marco Zandona will be at Cheese Boutique, for a delicious showcasing of the fine pasta of Napoli.Gragnano Pasta, a superb import exclusive to Cheese Boutique, will be expertly prepared for all to taste.We have featured this unbeatable product in previous posts, and now we invite you to come and try it for yourself.

  • County Gourmet at Cheese Boutique

    O-reagano
    16 Nov 2009 | 11:57 am
    Thanks to all who attended County Gourmet on Saturday-- CheeseB was hopping, and we could not have asked for better weather!Here are some photos from that afternoon:Cheese-keeper Afrim PristineFifth Town's Petra CooperPerched atop haybales, some of the wares from Funktional Art & Design: Savouring the award-winning Cape Vessey paired with Norman Hardie's Pinot Noir, amongst other cheese samplings

  • Spotlight: Norman Hardie Wines

    O-reagano
    13 Nov 2009 | 9:44 am
    Tomorrow, from 12-4pm it's your chance to sample Norman Hardie wines at Cheese Boutique!It's all part of our County Gourmet celebration... we bring Prince Edward County to Toronto and you get fine wine paired with great food (not to mention sunny, warm weather, according to the forecast).Want an inside view to the winery? See a short movie "Community Harvest at Norman Hardie Winery" at Behind

  • Spotlight: Fifth Town Artisan Cheese

    O-reagano
    12 Nov 2009 | 8:03 am
    It's almost time for County Gourmet-- a celebration of Prince Edward County food and drink, this Saturday from 12-4pm.We will be featuring Fifth Town Artisan Cheese, the county's renowned producer of several award-winning goat and sheep cheeses.Their cheese Isabella was just named Grand Champion Goat Cheese at the Royal Winter Fair Cheese Competition 2009. Full details here.Fifth Town describes

  • Crafted Dinner: Mt.Vesuvio Mac and Cheese

    O-reagano
    11 Nov 2009 | 11:50 am
    On Monday, in front of the Breakfast TV cameras, Chef Juan Salinas cooked up his "Mt. Vesuvio Mac and Cheese". It's a delicious take on the old classic. And everyone wanted the recipe-- we posted it, but now here is the elaborated version, with pictures and a variation or two.I happened to have some of CheeseB's house-made breadcrumbs kicking around. This worked out very well--mixed thoroughly
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    Cheese + Champagne

  • Buy ‘The Master Cheesemakers of Wisconsin’ Today!

    mncheese
    20 Nov 2009 | 8:19 am
    My friends and Heavy Table colleagues Jim Norton and Becca Dilley have a new book all about my favorite subject – cheese! More accurately, it’s about Wisconsin’s master cheesemakers (like the Obi-Wans of cheese) and it is awesome. You can read my interview with Jim and Becca on Heavy Table today, and be sure to buy their book, too! In case my totally biased opinion doesn’t sway you, perhaps other opinions will. Our dear friend Madame Fromage gave the book a rave review in the Madison newspaper The Isthmus, and today Jim and Becca are profiled in the Wisconsin State…

  • Cave-Aged Gruyère, Switzerland

    mncheese
    19 Nov 2009 | 6:01 am
    Do you know how you can make a good cheese taste even better? Let it sit out on the counter overnight. That’s what ol’ preggo brain here did last night, and the outcome wasn’t bad like I had feared. Actually, it makes sense – if all cheese are supposed to left at room temperature an hour before serving to heighten their flavors, 10 hours at room temperature must make a cheese 10 times as good, right? Anyway, the cheese we’re talking about today is Gruyère, the Swiss cow’s-milk cheese that, to me, is Swiss cheese. Though you won’t usually find holes…

  • Trugole, Italy

    mncheese
    12 Nov 2009 | 3:00 am
    Don’t be surprised if you haven’t heard of Trugole before. I hadn’t, but now I’m glad I found it. This Alpine cheese is made in Italy’s Asiago region – ah! you say, I’ve heard of Asiago – but it’s nothing like the cheese you find on bagels at Bruegger’s. Instead, it has a creaminess typical of cheeses made from cows that roam rich pastures. Way better than those stale bagels. Trugole is a raw-milk cheese that is aged and washed for at least two months, but it has no funkiness or yeastiness. In fact, the taste is so smooth and mild…

  • Fat Toad Farm {Vermont Road Trip Redux}

    dccheese
    11 Nov 2009 | 2:11 pm
    Last week, the Martha Stewart show aired an episode focused entirely on cheese — cheese from Vermont, to be precise. Emeril has been to Vermont recently as well. We’re tickled to see the celebrities discover what we discovered ages ago (you know, way back in August) … namely, that Vermont makes some damn good cheese. So much so that I wore myself out recapping my Vermont road trip and never got around to posting the final installment of my travelogue, our visit to Fat Toad Farm in Brookfield. I discovered Fat Toad at the Vermont Cheesemakers Festival; their rich and creamy…

  • Morbier, France

    mncheese
    5 Nov 2009 | 6:03 am
    I recently read an article (don’t ask me to remember where) that compared Morbier to Humboldt Fog. Naturally, I was intrigued since my love for the Fog is well-documented. But it turns out that the only thing the two cheeses have in common is the thin line of vegetable ash running through their centers. Otherwise, not so much. Humboldt Fog is a goat’s-milk cheese; Morbier is made from cow’s milk. Humboldt Fog is from California; Morbier is French. Humboldt Fog is amazing; Morbier is not. I’m not saying Morbier is a bad cheese – it was perfectly pleasant enough…
 
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    WordPress Tag: Cheese

  • R.I.P... Sandy ~ I died yesterday and went to "cheese heaven"

    msbutterton
    21 Nov 2009 | 8:17 am
    $17:99 a WHEEL ~ usually $14.99 for a 1/4 Wedge! We went to the Epicure Imports Sale yesterday, with a small list of “essentials.”  Thanksgiving is coming up next week and I know I’m not going to have a lot of extra room in my already crammed refrigerator, so I was counting on my husband to “rein me in”, if I started getting out of control.  What I didn’t anticipate, was him going crazy, like a kid in a candy store!  We got to Epicure at 2:30 in the afternoon and didn’t leave until 5:30!  It was dark outside, as we were loading up the car. I had…

  • I'll eventually stop outdoing myself.

    msp
    21 Nov 2009 | 4:06 am
    Inside Out Chicken Cordon Bleu Chicken breasts are vehicles. The reason they’re so versatile i

  • Simple to Spectacular — Parmesan-crusted Halibut with Sauce Marseillaise and Clams

    charlesprice
    20 Nov 2009 | 11:58 pm
    Permesan-crusted Halibut with Sauce Marseillaise and Clams Simple to Spectacular is the title of one

  • Chicken & Pasta

    jaramae
    20 Nov 2009 | 11:29 pm
    A usual standby for A and I is chicken and pasta. It’s easy, simple and we normally have everything in stock at home. It’s also very filling which A loves the most about it. We simmer the chicken in a mixture of a little bit of oil and water. The water helps to cook the chicken and keeps it very moist and once the water has evaporated, the oil is left to brown the chicken and fry the outside. The chicken was well seasoned with mediterranean spices.  We boiled some pasta. We’re both not fond of sauces. Butter, shredded cheese, parmesan and spices do us just fine. A very…

  • The World is My Oyster Riot

    Mary
    20 Nov 2009 | 9:00 pm
    Held every year on the weekend before Thanksgiving, Old Ebbitt Grill’s Oyster Riot claims to be one of the greatest parties in Washington. They had me at “all-you-can-eat.” As an oyster lover, I always wanted to go so badly, but at $115.00 a pop, tickets didn’t come cheap. This year I went.  In the name of research. I walked into the atrium next to the Old Ebbitt Grill, and was greeted by the sight of glistening, freshly-shucked oysters from all over the country, and winning wines from the International Wines for Oysters Competition. I prefer white wines with…
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    Cheese Mistress

  • Vermont Butter & Cheese Company Quark

    15 Nov 2009 | 8:46 am
    Allison Hooper, cheesemaker at Vermont Butter & Cheese Company is known for so many great European-style cheeses and also a sea-salted cultured butter in a basket. The creamery was recently featured on Martha Stewart and Allison also has a cookbook out now called "In a Cheesemaker's Kitchen." The website, http://www.vtbutterandcheese.com, is also full of serving suggestions, combinations, and recipe ideas. In the past, I have heard about this company for its butter and creme fraiche, but yesterday I picked up a little tub of Quark. I used to eat this type of cheese in Germany. It is made of…

  • The Cheese Shed

    26 Oct 2009 | 4:00 am
    Somebody from England sent me a newsletter for a cheese delivery service in England. I forgot the exact quote, but Oscar Wilde once said something about how the British and the Americans had everything in common--except the language. Now I'm starting to agree! Check out the names of these crazy cheeses on this website: Cornish Crumbly, Trelawney, Miss Muffet, Tornegus, Vulscombe, and Cornish Fiesta. You can also get cheese wedding cakes! http://wwww.thecheeseshed.com From the Cheese Shed newsletter. I'd love to be lost in this Cheese Triangle, though I don't understand half the language. In…

  • Isle of Man Vintage Cheddar

    11 Oct 2009 | 4:30 pm
    I was given a sample of Cheddar, Isle of Man Vintage Cheddar. Actually, it was supposed to go to a co-worker, but I got anxious and cracked into it myself. It's from the group "Cheeses of the Isle of Man." Where is this Isle of Man? I think I heard of it once in a Beatle's song. I know of the Isle of Wight, "if it's not too dear" (in the German teuer/expensive sense.)This Isle of Man is floating out somewhere near Ireland, in the Irish sea between Liverpool and Belfast. To me, it tastes more Irish than West Country British, but is a pleasant blend of both styles and nicely aged. I'm glad I'm…

  • Amaltheia Organic Dairy Farmstead Goat Cheese

    4 Oct 2009 | 9:03 pm
    $4.99 for a little 4 oz. tub at Lifethyme on 6th Ave. in Manhattan. It is from Montana and is vegetarian. I picked it up off the shelf where I could swear it said "goat ricotta." I got all excited as I love any kind of quality ricotta, especially goat. I got a spoon at the counter, went out on the street to eat it, but it was the thickest ricotta I had ever had and it didn't taste anything like ricotta. It was dense and ever so slightly gritty when cold, but with a fresh, clean taste. When it comes to room temp, it gets creamy, but still is denser than some other fresh goats. This probably…

  • still here...

    28 Sep 2009 | 2:22 am
    I got sick and didn't feel like posting for a bit, but I have written on Facebook some. Anyway, stay tuned for some more cheese posts!I had a really good Vermont Butter and Cheese Chevre the other day at Murray's. It was so smooth and creamy, and had a really light flavor. The woman giving out samples put it on a cracker, but I really just wanted to eat it with a spoon! Vermont Butter and Cheese also makes an excellent sea salted cow butter in a basket plus a creme fraiche that is nice. So many of their products have won awards. http://www.butterandcheese.net. Allison Hooper, the cheesemaker,…
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    Free Cheeses

  • Hello world!

    admin
    30 Oct 2009 | 8:49 pm
    Welcome to WordPress. This is your first post. Edit or delete it, then start blogging! Tags

  • Head Cheese (Macaroni cheese recipes)

    admin
    7 Nov 2008 | 2:45 pm
    Tip! Interior should have no cracks, mold or discoloration, except with blue cheese or Roquefort styles. This is the time of year when head cheese seems to be popular. We always have it around the holidays. Most of the stuff found in supermarkets does not compare to the home made kind. Most store bought is too [...]

  • Cheese Omelet-The (Blue cheese sauce) Real Way

    admin
    3 Nov 2008 | 8:45 pm
    Tip! Natural rind cheeses have a rustic appearance. The rind is a side product of the production. Putting several ingredients together with a few eggs in a pan is quite easy. That is the usual way everyone makes an omelet. I do that myself, but I also like to prepare omelets in the oven for [...]

  • Cottage Cheese Made From (Cheddar cheese soup) Real Milk

    admin
    31 Oct 2008 | 1:45 am
    Tip! Natural rind cheeses have a rustic appearance. The rind is a side product of the production. Home made cottage cheese is another thing we can make from real milk. I make it sometimes after I have made butter. I skim what cream is left on top of the buttermilk and pour the remainder into [...]

  • Everything You Always Wanted To Know (Homemade cheese) About Cheese Curds

    admin
    20 Oct 2008 | 6:45 am
    Tip! Buy only what will be consumed with in a few days, any more and the cheese characteristics may change before you consume it. If cheese is at the top of your ‘favorite food list’, then you must carefully (and I mean, thoroughly) read this article. Cheese curd is yet another variety to the ever [...]
 
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    The Master Cheesemakers of Wisconsin

  • More Kind Words Filtering In…

    jrnorton23
    20 Nov 2009 | 7:35 pm
    Our friend and collaborator Jill Lewis has some kind words for the book over at her terrific blog du fromage, Cheese and Champagne. Check out the post, and check out her blog, too! Jill also profiled Becca and myself in the Heavy Table — the Q&A gets into a lot of the book’s backstory, and is a great read. Paul Everett Nelson, a library blogger and adjunct assistant professor (UW-Madison School of Library and Information Studies) has posted a nice item about the book — looks like it’s in demand via the library system, which is always wonderful to hear.

  • Another Report From the Tour: Madison

    jrnorton23
    20 Nov 2009 | 7:26 pm
    We’ve only been in Madison and on the second leg of our book tour for two days, but it feels as though a month has gone by. Between today (Friday) and yesterday, we’ve been on public radio with Joy Cardin, on Here and Now (Wisconsin Public Television, airs next Friday), at the Wisconsin Union, and at Fromagination on the capitol square. The reception so far has been wonderful. We’d hoped Wisconsin would embrace The Master Cheesemakers with open arms and so far, so good — we had a crowd that was (I believe) in excess of 100 at the Wisconsin Union, master cheesemaker…

  • Doug Moe on the Master Cheesemakers of Wisconsin

    jrnorton23
    18 Nov 2009 | 9:37 pm
    Wisconsin Street Journal columnist Doug Moe gives The Master Cheesemakers of Wisconsin a biographical treatment in a nice article for tomorrow’s edition of the paper. If you’re interested in the backstory, give it a read.

  • New Tour Stop: Germantown

    jrnorton23
    18 Nov 2009 | 9:34 am
    This just in: We’ll signing and sampling cheese at Sendik’s in Germantown, WI on Dec. 12, from 6-7:30pm. We can’t wait!

  • Marion Street Cheese Market on MCoW

    jrnorton23
    17 Nov 2009 | 10:20 pm
    Norine Mulry, the cheesemonger at Marion Street Cheese Marketing in Chicago, gives The Master Cheesemakers of Wisconsin a long and thoughtful introduction as she promotes our upcoming signing and cheese tasting. I was fortunate enough to take a sneak peek at the book. I had the mistaken notion that a book devoted entirely to Master Cheesemakers would read like a textbook – all the intricacies of cheese making with little for the layman to take away from the material. I was pleasantly surprised to find the book both organized (dividing Wisconsin – and the master cheesemakers –…
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    les amis du FROMAGE

  • Allison Spurrell on Local Artisan Cheese

    Joe Chaput - les amis du FROMAGE
    17 Nov 2009 | 12:53 am
    Watch Allison on the Food Network Canada discussing local artisan cheeses.

  • Vancouver is Awesome

    Joe Chaput - les amis du FROMAGE
    14 Nov 2009 | 1:52 am
    It certainly is. This community-based non-profit organization is dedicated to the study, promotion, and preservation of Vancouver arts and culture, with a positive spin.

  • Au Petit Chavignol opening for lunch

    Joe Chaput - les amis du FROMAGE
    6 Nov 2009 | 2:00 am
    Au Petit Chavignol will be open for lunch as of Monday November 9th, 2009. You can expect the restaurant to be open 7 days a week, from noon until late.

  • Downtown Eastside Community Garden

    Joe Chaput - les amis du FROMAGE
    31 Oct 2009 | 11:17 pm
    A new community garden is being built at Hastings and Hawkes, just at the end of the block from Au Petit Chavignol. I went by to have a look today, and man they work fast. The parking lot is being transformed into a sea of raised garden beds. I spoke with the organizer, and we determined that this could be a great fit for Au Petit Chavignol. We discussed the possibility of growing specific vegetables and herbs for us. How great is that! This summer our Strathcona Fruit Project was a great success. We received hundreds of pounds of local fruit from our neighbouring community, and we've turned…

  • Au Petit Chavignol Press

    Joe Chaput - les amis du FROMAGE
    23 Oct 2009 | 8:14 pm
    Some great press on Au Petit Chavignol this week. First there is a full page article in the November issue of Vancouver Magazine. Next up, Andrew Morrison gives us a thumbs up review in this weeks' Westender.
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